James Peterson's "Cooking" vs. The Cook's Book
I'd really like to buy one of these books just as a sort of foundation book with technique and recipes as what not. They both seem to have gotten great reviews and they seem really similar, so I can't decide which to get. Any suggestions? (Of course, if people have a book they think is much better, that's always ok too)
I don't have either book so can't speak from personal experience. But I do have a couple of James Peterson's books and can say that his books are very well written and his recipes are always good and reliable.
Just reading the amazon.com copy for Jill Norman's book, it seems as though quite a few recipes have "tips" from very high end international chefs. Are you really going to make a head-on woodcock so that you can "lick the brains like a lollipop"?
Also, Jill Norman--being a British author published by a UK based company--is probably writing for an international audience. Not necessarily a bad thing by any means, but if you're looking for a foundation book I suspect you'd be much happier with the Peterson.